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Lemon Poppy Seed Bundt Cake {Instant Pot}
With the addition of lemon syrup, this Lemon Poppy Seed Bundt Cake is wonderfully fresh, slightly tangy, and so lemon-y!
Prep Time 20 minutes
Cook Time 50 minutes
Soaking and Release Time 8 hours 10 minutes
Total Time 9 hours 20 minutes
Servings 10 servings
Ingredients
For the lemon poppy seed bundt cake:
- 2 cups all-purpose einkorn flour
- 3/4 tablespoon lemon juice
- 1 1/2 cups full fat coconut milk or whole milk or dairy-free milk of choice
- 4 tablespoons poppy seeds
- 1/2 cup coconut oil barely melted
- 1 1/4 cup sucanat or rapadura
- 1/2 teaspoon sea salt scant
- 2 organic or pastured eggs
- 2 teaspoons baking powder
- 3 teaspoons lemon peel
For the lemon syrup:
- 1/3 cup lemon juice
- 1/3 cup sucanat or rapadura
Instructions
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Add flour, lemon juice, milk, and poppy seeds to a large mixing bowl.
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Stir until combined.
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Cover with a tea towel or plate and let sit out at room temperature for 6 to 8 hours or overnight.
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Once soaking stage is over, add the rest of the cake ingredients.
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Stir until combined.
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Put 2 cups water and trivet in insert pot of pressure cooker.
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If using an electric pressure cooker, set to Saute function so water will heat up. Or with a stovetop cooker, put on burner over medium heat.
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Grease and flour bundt cake pan.
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Pour in cake mixture.
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Using a foil sling, carefully lower bundt pan into pressure cooker.
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Put on the lid of your cooker, checking that the seals and all components are in good shape, including being in the sealing position.
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If using an electric cooker, set to high for 50 minutes. Or if using a stove-top cooker, bring to high pressure and maintain pressure for a cook time of 50 minutes.
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Once cycle is complete, if using an electric cooker, hit the Cancel button to turn off the heat. With a stove-top cooker, remove from heat.
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Let pressure cooker sit, undisturbed, for 10 minutes to naturally depressurize.
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Then quick release pressure.
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Remove bundt pan carefully using foil sling.
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Then remove trivet and pour out water from inside insert pot of pressure cooker.
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To make the syrup, combine lemon juice and sucanat in insert pot of pressure cooker.
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If using an electric pressure cooker, set to Saute function. Or with a stovetop cooker, put on burner over medium heat.
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Bring syrup to a boil and stir constantly for about 2 to 3 minutes, until completely bubbly.
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Remove from heat and let bubbles settle.
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Poke 6 to 9 small holes in the bottom of the cake.
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Then drizzle syrup over cake, still in bundt pan.
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Let cake cool completely before tipping onto a plate.
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If desired, reserve some syrup to drizzle over cake and garnish with fresh lemon zest just before serving. Enjoy!
Recipe Notes
- I found this lovely glass bundt cake pan in which to bake my cake. I wanted something without a nonstick coating, and this fit the bill. It also fits in the 6-quart Instant Pot.